Lamb bones/stock

halloweenqueen_2

Bought a freezer lamb a few days ago from the butchers. i now have a big bag of lamb bones in my freezer, what can i do with them - I also have a pile of bits of lamb - the trimmings.
Any advice, i thought I'd take them and make stock with them if nothing lese - if anyone has a good recipe for lamb stock it would be appreciated. thanks!

Ticklemouse

I did this too and was also given the bones. I just put them all in my slow cooker with lots of water and cooked them slowly all day. When done, it's surprising how much meat is still on them that you can pick off. As lamb is so fatty, let it cool then you can scrape all the fat off when it is solid.

I made a huge veg soup using the lamb bits and stock (so I suppose it was a lamb and veg soup ) and it was absolutely fantastic, So simple, yet so tasty

lindadykes

Lamb stock/bones make excellent scotch broth. Just put them in a pan with vegetables such as potato, swede, carrot, leek etc. Add some barley and simmer away for an hour or two. Remove the bones and let them cool, when you should be able to strip off any little bits of meat and add them to the soup. Add salt to taste. At this point you could add dumplings to make a filling meal.

halloweenqueen_2

Brilliant idea ticklemouse :T - didn't think of the slow cooker! Would you add the lamb trimmings as well as the bones, or can anyone think of a use for them - they are little slivers, like flat squares mainly, about 2 or 3 cups of them.thanks for the recipe linda:A I got a cheapy frozen bag of casserole veggies!

Ticklemouse

I added everything, on account that the trimmings tend to be quite fatty.

Actually, thinking back, I pulled so much lean meat out of the stock, that I kept the big bits separately and used them to add to one of CQ's curry sauces. Now that's got to be money saving - using the same pan to cook the meat and stock in for different dishes

thriftlady_2

When I made stock in the SC from the bone left after a roast leg of lamb,I also got a surprising amount of meat off it.It was enough for another dish,and the stock was really well flavoured,I too refrigerated it and lifted the fat off.

hex2

I use the trimmings with the stock bulked up with some lumps of raw meat for making lamb hotpot. Makes a much thicker, tastier base than Marigold veg stock on cant be bothered days.

Chopped pots, carrots and leeks, layered with lamb, topped with sliced pots and filled with lamb stock. Couple of hours in a low oven then last half hour with the lid off on a higher oven to brown the top.

halloweenqueen_2

I am freezing the bones from the joints of meat I've cooked for dinner and I'm going to do it all in one go i think, thanks for the ideas, I'm glad I kept them!

bltchef

hi if you roast your bones first you do get a better stock drizzel some honey on them it will give good colour to your stock. You could reduce the stock to give a better flavor and frezer in ice cubes trays if you get some meat make a curry with lentils serve nanns and rice

HopeElizzy

I have a lamb shank in my slow cooker atm cooking for tonight's dinner (it smells gorgeous!:drool: ). There is alot of stock simmering away in the pot so I thought I'd make some soup with it but I'm not sure how. Do I just find a recipe for a meat based soup like chicken and copy it?
Thanks.

Burlesque_Babe

Not sure about a meat based soup, but how about using it in a lentil and mixed vegetable soup?